How to make
The skinned and deboned fish fillets are rinsed and dried well. They are salted with coarse salt on both sides.
The fennel is cut in half and each half is cut crosswise into thin strips. Fine green leaves are also chopped and set aside for sprinkling at the end.
Grease the bottom of a baking pan with olive oil and spread the chopped fennel and lightly salt it. Place the fillets of perch on it and between them arrange the olives and the garlic cloves - unpeeled and slightly crushed to release their aroma.
Sprinkle with the remaining olive oil and the juice of two tangerines. Slices of the third tangerine are arranged on the fish.
Place the baking pan in a 390°F (200°C) oven for 30-35 minutes, or until they have lightly browned.
The baked perch fillets are served warm with fresh salad or potatoes and before serving, sprinkle with chopped green fennel sprigs.
Enjoy your meal!
